The Cook is responsible for food preparation in accordance with prescribed recipes and adherence to safe food handling techniques and practices. Focus on the department objective of - Consistency, Quality and Sense of Urgency.  

Must be a minimum of 16 years of age. High school diploma or equivalent required, some culinary training preferred. Knowledge of safe food preparation techniques and methods. Knowledge of kitchen equipment, food products, standard recipes, and proper preparation.  Ability to read, analyze, interpret and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos; write reports, business correspondence and procedure manuals. Attention to detail and accuracy. Maintain confidential information. 

The following statements are intended as general illustrations of the work in this class and are not all- inclusive:

• Be punctual to pre-shift meeting with a positive attitude and openly participate.
• Comply with department standards, guidelines and objectives to include adherence to all Food Service and Sanitation, OSHA, and Hazcom standards and guidelines.
• Wash hands frequently.
• Must pass Food Service Sanitation course and rigorously practice safe food handling.
• Clean as you go, clean spills immediately, practice safe knife handling.
• Complete daily check lists for position and adhere to kitchen setup roadmaps.
• Strictly adhere to all standardized recipes and responsible for maintaining quality of food product and ensure consistency in food delivery and standards.
• Possess and use a digital thermometer to verify food temperatures.
• Label and date all food items not stored in their original containers.
• Adhere to the 5S Principles of ensuring that items are Sorted, set in order, systematically cleaned, Standardize and Sustained.
• Update Daily Management Systems board to include respective daily lineup, order guides, prep lists, line checks, perpetual inventories.
• Conduct him/her in a gracious, kind and warm manner that creates a sense of fondness, as well as professional, courteous and responsive      manner, which reflects positively on the company and its core values.
• Performs other duties as may be assigned by department and/or company management.

WORKING CONDITIONS
Must have ability to:

• Accurately calculate figures and amounts and perform mathematical functions applicable to business needs.
• Interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form.
• Resolve problems and conflicts in a tactful manner.
• Be flexible to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate.
• Need to wear plastic or latex gloves when handling ready to eat foods.
• Work in kitchen setting where temperatures varies.
• Be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 25 lbs., and the ability to      push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.